Far Breton. Add flour and pulse just until blended, scraping down sides of jar. Far Breton is a prune flan recipe from the northwest of France (Bretagne or Brittany). You serve it in the oven dish.

Far is a recipe for clafoutis in Bretagne, of which there are several variants. It's called farz prov (far in the oven) in Breton. Themost famous is with prunes, although traditionally far do not have any. You can cook Far Breton using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Far Breton

It's 250 g of farine.
It's 75 g of sucre.
You need 4 of oeufs.
Prepare 3/4 L of lait.
It's of pruneaux.
It's of sel.
Prepare of beurre.

The recipe is very simple: eggs, butter, sugar, flour and milk Far Breton. Now, on to the Far Breton. It's similar in texture to a clafoutis—one of my favourite desserts—essentially a baked custard-style dessert full of prunes, which I think have always had a bad wrap. Far Breton (also Breton far; Breton: Farz forn) is a traditional cake or dessert from the Brittany region in France.

Far Breton step by step

Dans un saladier mélanger le sucre, la farine et une pincée de sel..
Faire un puits et y mettre les 4 oeufs. bien mélanger et délayer petit à petit avec le lait pour obtenir une pâte lisse. rajouter le bouchon de rhum..
Dénoyauter les pruneaux (les fariner si vous le souhaitez) et les mettre au fond du plat généreusement beurré (beurre 1/2 sel)..
Verser la pâte dessus, saupoudrer de sucre vanillé et enfourner à four chaud (180°-200°c) pendant 30 à 40 mn..
Version robot (thermomix ou autre): verser les ingrédients 1 et 2, mélanger 20s vitesse 5. continuer les points 3 et 4..

Its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour added. Prunes or raisins are common additions. Numerous recipes available at popular websites suggest soaking the dried fruits in alcohol; this is not traditional practice but. Cook until water is almost evaporated. Turn off heat and pour Armagnac evenly over fruit.